Lemon Spaghetti Squash with Tomatoes and Gorgonzola {Recipe Redux}

One consequence of moving every year or two is the inevitable Panicked Purge of Purchases prior to each move. This anxious time period is marked by the reappearance of the erstwhile Bard of J-Town as she sings of her troubles and the ever-growing pile of items to be donated ASAHPBWMD (As Soon As Humanely Possible Because We’re Moving, Dangit). It’s only then I realize how much we accumulate in a short amount of time. Every time.

Why am I spending an inordinate amount of time on this fact? Because of this month’s Recipe Redux theme:

Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool!

In truth, any family-owned piece of cookware I might have had was donated long ago. And that’s if I had any at all. However, that doesn’t mean I can’t start a culinary tradition of my own. Recently, as I combined the ingredients for a lemon spaghetti squash dish, I realized our wooden spoon is perfect for gently stirring roasted tomatoes and julienned fresh basil into the squash without bruising or crushing the tomatoes into watery paste.

Behold, J-Bard Wooden Spoon 2.5 (we may have lost an occasional spoon – or half a spoon. Remind me to tell you that story):

Spaghetti squash is a delicious vegetable that’s a lower-calorie and lower-carb option than pasta, plus it provides a tender-yet-crisp base for many dishes. Use your favorite spoon to make this dish and voila! Instant heirloom.

Here’s to making new memories!

Lemon Spaghetti Squash with Tomatoes and Gorgonzola

Prep Time: 10 minutes

Cook Time: 1 hour

Keywords: bake vegetarian lemon spaghetti squash

Ingredients (6 servings)

1 large spaghetti squash, cut in half lengthwise and seeds removed

2 cups cherry tomatoes, halved

2 tablespoons olive oil, divided

Juice from 1 lemon

1 teaspoon salt

2 tablespoons capers

1 cup fresh basil, julienned

1/4 cup Gorgonzola cheese, crumbled

Instructions

Preheat oven to 400 degrees F. Place spaghetti squash halves on baking sheet cut-side up and bake for 45 minutes or until fork can be easily inserted. When squash has 5 minutes of cook time remaining, place cherry tomato halves on a lined baking sheet and drizzle with 1 tablespoon olive oil. Add to oven and bake for five minutes. Remove spaghetti squash and tomatoes and set aside.

In a small bowl, whisk together 1 tablespoon olive oil and fresh lemon juice. Set aside. When spaghetti squash is cool enough to handle, use a fork to “pull” squash strands, scraping against the grain until all squash has been removed from skin. Transfer to a large bowl and add roasted tomatoes, lemon dressing, salt, capers and basil. Stir gently to combine. Serve hot or cold and top with cheese and additional basil, if desired.

P.S. I made this dish during a live cooking segment on WICD New Channel 15 and served it in a spaghetti squash shell. Apparently, I was so occupied by flinging strands of squash that I forgot to take a decent picture, so you’re stuck with this awkward screenshot instead:

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[…] found this recipe on twitter from another dietitian – Lemon Spaghetti Squash with Tomatoes & Gorgonzola. It sounded so delicious and fresh and summer-y. I thought of my little peeler buddy and decided to […]

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